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Zucchini has become one of my favorite foods. Since its flavor, texture and color are not particularly intense, you can turn it into so many different things. Here we use them as a base for savory cakes, which pair wonderfully with a tangy salad and sauce. Spinach is a great source of iron, vitamin K and carotenoids (vitamin A), which are necessary for blood health; and all the spices in this recipe have anti-inflammatory and anti-cancer properties.

Corn Salsa:

Add-ons:

Lime wedges

Chopped herbs, like cilantro and basil

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Preparation

To make the cakes, put all the ingredients in a food processor -- except the chickpea flour, nutritional yeast and olive oil -- and process until you have a chunky mush. Add the chickpea flour and nutritional yeast, and then process once more so everything is evenly blended.

Heat up a bit of olive oil in a large nonstick pan on medium or medium-low heat. It should be hot enough that when you place in a cake, it immediately begins to sizzle.

Form your batter into balls or cakes (I use an ice cream scoop and then pat them down into patties) and cook on medium-low heat, about 5 minutes for each side. They should hold together and become a dark, crispy brown once done.

To make the smoky tomato sauce, blend all the ingredients until smooth.

To make the cheese, blend all the ingredients until smooth. It’s ready right away, or let it sit out for 24 hours to develop some sharper notes.

To make the salsa, throw everything together and add salt and pepper to taste.

To assemble, scoop the salsa onto plates, top with your cakes and serve with your sauce and cheese. This is excellent with lime wedges and extra chopped herbs; they take this dish to the next level.

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About The Author

Emily von Euw, bestselling author of the Rawsome cookbook series, is back with a comprehensive collection of over 100 delicious recipes to help you eat your way to wellness. Incorporate nutrient-rich superfoods into your diet with everyday staples like berries for antioxidants, cinnamon and turmeric for their anti-inflammatory benefits, and chia, acai and spirulina to improve energy and increase immunity―plus so much more! Full of invigorating juices, immune-boosting smoothies, flavor-packed dressings and satisfying mains, this book has everything you need to enjoy the benefits of superfoods in easy, everyday meals.
Reprinted with permission from Rawsome Superfoods by Emily von Euw, Page Street Publishing Co. 2018. Photo credit: Emily von Eu